Masala Poached Eggs

2 Tbsp Curry Infused Olive Oil

1 Onion, diced

1 Red Bell Pepper, seeded and diced

1 Tbsp Mango Masala Rub

1 Tbsp Ginger Balsamic Vinegar

2 tsp Cumin Spice Sea Salt

28 oz can Crush Tomatoes

14 oz Can Chickpeas

6 Eggs

3 Tbsp Feta Cheese, crumbled

1/4 cup Cilantro, chopped

Naan, for serving

DIRECTIONS

1. Heat the Curry Infused Olive Oil in a large oven safe skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub, Ginger Balsamic Vinegar, 1 tsp Cumin Spice Sea Salt, tomatoes, and chickpeas.

2. Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.

3. Strategically crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Sea Salt and feta cheese, cover and allow the eggs to cook until the whites have set, about 5 minutes.

4. Top with cilantro and serve with naan.